I felt like I needed to take a break from making cookies and realized that I don't have a good chocolate cake recipe at hand. There are thousands of search results on the internet for chocolate cakes, but my colleague forwarded this Chocolate Layer Cake recipe to me, and naturally I wanted to try it out. This is a recipe that comes from Emily Luchetti, a two-time James Beard Award recipient.
Two 9-inch pans were prepped with butter and cocoa powder.
I made a paste using the excess cocoa powder after coating the cake pans.
Next I creamed the butter and sugar together.
Then I added the eggs, one at a time.
The batter turned into a nice and light yellow color.
Then came melted chocolate.
I mixed together some flour, baking soda, and salt, and added those dry ingredients along with milk.
I divided the batter into the two pans...I weighed to get them as even as possible. It would have been easier if my pans weighed the same.
Into the oven for 35 minutes, and these cakes were ready!
They turned out surprisingly flat! I was happy I didn't have to trim any parts off.
I made the frosting by combining melted chocolate, cream, butter, and sugar.
I placed parchment paper under the cake, anticipating a mess being made from the frosting. Thanks for the tip, Dorie!
I don't know what happened here, but when I put my top layer on, the cake was fine. A few minutes later, the cake started tilting and became a little lopsided. I tried hard to cover up that imperfection.
The cake turned out well, minus the lopsidedness. One of my friends said it looked "rustic." I'll accept that.
This was not a very sweet cake. It definitely has a more "mature" taste to it for that reason. The frosting was excellent!